So the other day, having been poking around the internets in search of what I can eat to benefit my liver, I discovered that Beets and Walnuts are good for liver health. Over the summer I became enamored of beets after a lifetime of hating them (due in no small part to a year of school dinners in the UK that seemed to come with a never ending supply of grotesque tinned beets. Every. Goddamned. Day) I learned to trust them again after a friends husband produced them in roasted form at a dinner party, then over the summer I began to experiment myself, and found that a beet salad is *divine*. This is what I came up with after reading a bunch of other recipes. I don't measure anything when I'm making food so all measurements are a guess. It's not baking, so adjust to suit your own tastes.
Ingredients:
1 large golden beet (or any kind of beet really - if they're small cook a few)
1 medium sized orange
1 small shallot
Handful of Arugula (about 1 1/2 cups)
Goat Cheese (I used about a 1/2 inch slice)
About 6 walnut halves (or if you have chopped ones maybe about 1 heaping tbs)
1 tbs extra virgin olive oil
2 tsp white vinegar
1/4 tsp sugar
pinch of kosher salt
fresh ground pepper
1/2 tsp of dijon mustard
I took the beets, peeled them, and chopped them into quarters (go for half cut if they're small)
put in a foil lined pie tin, drizzled with olive oil and salt and pepper, covered with foil (tightly) and put in a 400 degree oven for about an hour and 15 minutes (I cooked several large beets at once to have leftovers on hand, if you're only doing a small amount, or cooking smaller beets, I would start checking them at 30 minutes). Let cool
I supremed the orange (don't know how to supreme an orange? look here) and squeezed the remainders of remaining juice into a bowl for the vinaigrette.
To the orange juice add salt, pepper, sugar, extra virgin olive oil, vinegar and dijon mustard, give it a whisk.
Thinly slice the shallot, and the beets, put them in a bowl with the arugula, and toss with the vinaigrette
Plate it, and sprinkle over the walnuts and goat cheese. SO. DELICIOUS.
Ingredients:
1 large golden beet (or any kind of beet really - if they're small cook a few)
1 medium sized orange
1 small shallot
Handful of Arugula (about 1 1/2 cups)
Goat Cheese (I used about a 1/2 inch slice)
About 6 walnut halves (or if you have chopped ones maybe about 1 heaping tbs)
1 tbs extra virgin olive oil
2 tsp white vinegar
1/4 tsp sugar
pinch of kosher salt
fresh ground pepper
1/2 tsp of dijon mustard
I took the beets, peeled them, and chopped them into quarters (go for half cut if they're small)
put in a foil lined pie tin, drizzled with olive oil and salt and pepper, covered with foil (tightly) and put in a 400 degree oven for about an hour and 15 minutes (I cooked several large beets at once to have leftovers on hand, if you're only doing a small amount, or cooking smaller beets, I would start checking them at 30 minutes). Let cool
I supremed the orange (don't know how to supreme an orange? look here) and squeezed the remainders of remaining juice into a bowl for the vinaigrette.
To the orange juice add salt, pepper, sugar, extra virgin olive oil, vinegar and dijon mustard, give it a whisk.
Thinly slice the shallot, and the beets, put them in a bowl with the arugula, and toss with the vinaigrette
Plate it, and sprinkle over the walnuts and goat cheese. SO. DELICIOUS.
